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Six Singapore artisanal kaya brands to note

Ask any Singaporean what their ideal breakfast is and many will mention the homely meal of pale green kaya spread on buttered toast, occasionally accompanied by jiggly soft-boiled eggs and a dash of dark sauce. Some of us might even recall our mothers or grandmothers lovingly stirring the paste over the kitchen stove, with a sweet, heady fragrance enveloping the room as she piled the pot with coconut milk and pandan leaves. Whatever your memory with the iconic spread is, one thing’s for sure: us Singaporeans still can’t get enough of it. Kaya today can be found in traditional Nyonya and Hainanese variants,...

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